Antioxidant and antimicrobial profile of chicken sausages prepared after fermentation of minced chicken meat with Lactobacillus plantarum and with additional dextrose and starch

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Title
Antioxidant and antimicrobial profile of chicken sausages prepared after fermentation of minced chicken meat with Lactobacillus plantarum and with additional dextrose and starch
Authors
Keywords
Lactobacillus plantarum, Dextrose, Starch, Antioxidant, Antimicrobial
Journal
LWT-FOOD SCIENCE AND TECHNOLOGY
Volume 77, Issue -, Pages 249-258
Publisher
Elsevier BV
Online
2016-11-22
DOI
10.1016/j.lwt.2016.11.050

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